Here's another quick weeknight dinner. I adapted a topping I normally use on skirt steak that I got from Fine Cooking a while back and decided it would be perfect for the trout filets I managed to score at Fresh Market.
I'll bet Bigfoot eats a lot of trout.
|"'Sup? I'm headed to Fresh Market for some trout. Need anything?"|
I cooked my trout filets on the grill, but you could do them in the oven, of course. Preheat a gas grill or the oven to about 400F. Put the trout filets on a foil and parchment-lined roasting pan, and give them a sprinkle of kosher salt. And pepper if you like. As you can see, I forgot pepper. Oh well.
Put about 1/2 cup of pecans, 1 Tbs. of butter, 1 Tbs. of fresh rosemary (not dried), and a teaspoon of honey into a food processor. Frrrzzzzt it until you get a knobby paste. Then dot the trout filets with that.
Put them on the grill or in the oven for about 5 minutes, until the trout is flaky and cooked through. Bam. Dinner. Done. Here's the .pdf if you'd like to give it a try.